Fried Eggplant With Tomato Sauce

  • Difficulty: Medium
  • one hour and 20 minutes
  • 4 servings

Tangy saltiness is the best way to describe the combined flavors of eggplant, parmesan, and mozzarella. Crispy eggplant pairs so nicely with the cheesy texture of melted mozzarella and parmesan. This can be served either as a main course or as a side dish.

Ingredients Needed for Fried Eggplant With Tomato Sauce


For the breadcrumb-cheese mixture:

1 cup breadcrumbs
1 cup parmesan, grated
1 teaspoon salt
1 teaspoon pepper

For the egg wash:

2 eggs
2 tablespoons of milk

For frying the eggplant:

1 large eggplant, peeled and sliced
1 cup flour
vegetable oil

For the flavored tomato sauce:

1 tablespoon olive oil
2 garlic cloves, crushed
2 cups of tomato sauce
pepper
1 tablespoon dried basil
¼ cup fresh parsley
salt
1 tablespoon honey
cup fresh parsley for garnishing
1 cup low moisture mozzarella, grated for garnishing

How to Cook Fried Eggplant With Tomato Sauce

  1. For the breadcrumb-cheese mixture:

    Add the breadcrumbs, parmesan, salt, and pepper to a bowl and mix them. Set aside.

  2. For the egg wash:

    Add the eggs and milk to a smaller bowl and mix them.

  3. For frying the eggplant:

    Add the flour to a bowl, and coat the eggplant slices with it, then with egg wash, and finally with the breadcrumb-cheese mixture.

  4. Heat 1 cup of vegetable oil in a medium skillet over medium heat, then fry the coated eggplant slices on both sides until golden brown. We fried them in two batches of four-five slices each.
  5. For the flavored tomato sauce:

    Heat the olive oil in a skillet over low heat, add the garlic, tomato sauce, dried basil, fresh parsley, and honey, season with salt and pepper, and stir. Cook for some 5 minutes.

  6. Assembling the casserole:

    Alternatively, layer the thick tomato sauce with the two batches of eggplant slices. Start with the sauce. Sprinkle fresh parsley and grated mozzarella between the layers.

  7. Finally, add the remaining sauce and top everything with fresh parsley and low moisture mozzarella. Bake for 20 minutes at 360⁰F/180⁰C.

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